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Stack of sliced red potatoes with smoked salmon and covered with snow pea shoots

Snow Pea Shoot Salmon Potato Stacks

Snow Pea Shoot Salmon Potato Stacks are beautiful for brunch or lunch, and would make for a lovely first course at a dinner party.

Course Appetizer
Cuisine American
Keyword Mother's Day Brunch Recipes, great for spring lunch, great for brunch
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 201 kcal
Author Valentina K. Wein


For the potatoes

  • ¾ pound (medium-sized) red potatoes
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper

For the filling

  • 6 tablespoons sour cream
  • 1 tablespoon whole grain mustard
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ pound smoked salmon, thinly sliced
  • 5 ounces (about 2 ½ loosely packed cups) snow pea shoots


For the potatoes

  1. Wash and dry the potatoes, and slice a bit off each of the longer sides to create a flat surface. Cut them into a total of about 12 slices, about ¼-inch thick.

  2. Coat the bottom of a large sauté pan with the olive oil, place it over medium-high heat, and season both sides of the potato slices with salt and pepper. Once the pan is very hot, add the potatoes and sauté them until they are golden brown and tender, about 2 minutes per side. Remove them from the pan and place them on a plate to cool to room temperature.

For the filling

  1. In a small bowl, combine the sour cream with the mustard, salt and pepper, and set aside.

  2. Cut the smoked salmon into 12 pieces as close to the size of the potato slices as possible, and set aside.

  3. Place a few of the Snow Pea Shoots on the bottom of 4 appetizer plates. Then place a potato slice on top, followed by about 1¾ teaspoons of the sour cream mixture. Gently press a piece of the salmon on top followed by a small bundle of the Snow Pea Shoots. Repeat this twice more and serve.